Baked Raspberry-Coconut Porridge

baked raspberry porridge

Baked Porridge. I don’t know if I’ve been living under a rock, but this is something I’ve just discovered a few weeks ago and now I’m utterly obsessed and eat it at least a few times per week! Whether you’ve heard of it, tried it before or are completely new to it, this is your reminder to give it a try. It’s the perfect filling, healthy, and delicious breakfast and with a few spices you can make it taste like Christmas too, if that’s the kind of thing you’re into.

I came across the idea of making a baked porridge recipe after I watched Gordon Ramsay’s baked porridge video on YouTube. In the video he used a lot of cow’s milk and cream as well as quite a few other ingredients I don’t have at home. This made me want to try making my own version of baked porridge, all vegan of course. And oh man, it’s good!

There’s a few key ingredients that I think make this breakfast as delicious as it is. First, there’s flaked almonds and coconut flakes which give it a bit of texture next to the oats and chia seeds that will soak up a lot of the liquid while baking. Then, there’s the frozen raspberries that give the porridge just the right amount of fruitiness and tartness that this porridge needs. To add a little bit of sweetness too, I love to use sultanas and maple syrup.

I hope I made you hungry (but not hangry – see what I did there), let’s get baking!

If you make this recipe, please let us know what you think and share your creations with us on Instagram @nothangryanymore.

Until next time,

Annick x

baked raspberry porridge

Baked Raspberry-Coconut Porridge

This is an easy, healthy and delicious way to prepare porridge a little different than usual.
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Servings 4 servings


  • 200 g quick oats
  • 2 tbsp chia seeds
  • 20 g flaked almonds
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 40 g sultanas
  • 60 g frozen raspberries
  • 500 ml oat milk (or any other plant based milk)
  • 2 tbsp maple syrup
  • 1 handful coconut flakes


  • Preheat the oven to 180°C or gas 3.
  • To a small baking dish (mine is 15x22cm), add quick oats, chia seeds, flaked almonds, cinnamon, cardamom, nutmeg, salt, sultanas and raspberries and stir roughly.
  • Add 500ml oat milk to the dish and stir. Make sure everything is coated nicely. Then put the dish into the oven and bake for 20 minutes.
  • After 20 minutes, add maple syrup and coconut flakes and put the dish back into the oven for another 5-10minutes or until the coconut flakes are starting to brown.
  • It tastes great straight out of the oven, but leftovers can easily be stored in the fridge and enjoyed the next day.


Nutritional Information
1 serving contains:
Calories: 523 Fat: 20.2g Saturated Fat: 1.9g Sodium: 55.6mg Carbohydrates: 69.4g Sugar: 25.1g Fiber: 13.3g Protein: 12.1g
Nutrition Facts
Baked Raspberry-Coconut Porridge
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Share your creation with us on Instagram @nothangryanymore


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